Delicious Deviled Eggs

Creamy and delicious devilled eggs!  A classic appetizer.


  • 8 hard boiled eggs
  • 4 tbsp mayonnaise
  • 24 tsp Dijon mustard (to taste)
  • 2 tsp white vinegar
  • 2 tsp minced shallots
  • 1/41/2 tsp salt
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp ground black pepper
  • pinch of curry powder
  • 6 drops hot red pepper sauce
  • paprika for garnish
  • fresh chives or green onion for garish


  1. Boil your eggs, then let them cool completely. You can even boil them the day before you want to make your devilled eggs. Once the eggs are completely cooled, peel them, then cut them in half lengthwise, careful to leave the whites intact.
  2. Using a small spoon, carefully remove the yolks, and place them in a bowl.
  3. In the bowl, use a fork to mash the yolks with the mayonnaise, mustard, vinegar, shallots, salt, Worcestershire sauce, pepper, curry powder and hot sauce. Stir and mix well.
  4. Spoon or pipe the egg yolk mixture back into the indent of the cooked egg whites, mounding the mixture slightly. If you wish to pipe the mixture in, use a star tip on a piping bag.
  5. Place eggs on a serving dish.
  6. Garnish with a sprinkle of paprika, and a couple of cut fresh chives.
  7. Refrigerate until you are ready to serve (they are best served cooled).

Keywords: devilled eggs